CO
A_ANVIL_USA_0
2
M a n u fa c tu re d b y:
S c i e n t i fi c E n g i n e e r i n g ( P t y ) Lt d
S o u t h A fr i c a
We b s i te : w w w. a n v i lwo r l d . c o m
Note: Output performance figures quoted are dependant on various factors.
M O D E L S :
C O A 8 0 0 5
C O N V E C T I O N
O
V
E
N
DESCRIPTION
MODELS
FUNCTIONS
VOLTAGE (V)
POWER (kW)
DIMENSIONS (in) (W x D x H)
BOX DIMNS (in) (W x D x H)
PACKED WT (lbs)
COMPLIES WITH SPEC
CONVECTION OVEN
PROTON
COA8005
Bake Only
220
6.6
32 x 30 x 22
34 x 32 x 24
121
UL 197
Principle of Operation
The air movement created by the combined airflow of the two convection
fans coupled to a specially designed diffuser plate ensures that there is
a smooth, continuous flow around the oven interior.
This strips away from the product a layer of cold air (see fig a and b). As
a result the cooking times in Anvil ovens are reduced (when compared to
standard ovens) thereby saving operating costs.
The cooking temperatures can also be reduced by as much as 30°C (96°F).
Hot spots in the oven are virtually eliminated, thereby allowing all the
shelves in an ANVIL Convection Oven to be used cooking a full oven load,
evenly, without the need to move product from shelf to shelf (fig c). Ovens
will also evenly reconstitute large quantities of frozen and chilled food.
fig A
fig B
fig C
NOTE:
When viewing the appliance from the front in its usual operating
position, the width (W) of the product is the total distance from
left to right ; the depth (D) of the product is the total distance
from front to back ; the height (H) is the total distance from the
bottom of the product to the top
22
30
32
26
NEMA 6 - 50P
220V